Ingredients
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10 kg 22 lbs 1 oz kg Meneba Fresia Bakers Flour
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1 kg 2 lbs 3 oz kg IREKS Craft Malt - disc
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0.7 kg 1 lbs 9 oz kg IREKS Soft Roll 7
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0.4 kg 0 lbs 14 oz kg Andrew Shortening AV NH RSPO MB
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0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
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5.8 kg 12 lbs 13 oz kg Water
Artisan Malt Burger Buns using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious malted burger baps.
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C – 27° C
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Bulk fermentation time: none
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Scaling weight: 0.060 kg – 0.080 kg
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Intermediate proof: none
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Processing: round
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Final proof: approx. 90 minutes
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Baking temperature: 240° C – 250° C, without steam
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Baking time: 7 – 8 minutes
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Instructions for Use
After the intermediate proof, divide the balls, mould round and allow to relax briefly. Roll the dough pieces out on dough sheeter setting 6, dampen and sprinkle with sesame. Place the dough pieces on greased trays and allow to prove. At full proof, allow the upper surface of the dough pieces to dry a little and subsequently load, giving slight steam.
Tip
If possible, special trays should be used for burger buns.
